For the French toast3 free-range eggs1 cup of cream1T raw honey2t vanilla paste4T butter6 slices of thick sliced bread1 cup creme fraicheicing sugar for dustingAdd the plums, honey, sugar, vanilla, lemon zest and juice to a pot over a medium heat along with the ginger and cinnamon. Bring to simmer before reducing the heat slightly. Allow the mixture to simmer gently until the plums have completely softened and the sugar has completely dissolved. Allow the mixture to cool in the pan. For the French toast: beat together the eggs, cream, honey and vanilla. Heat the utter over a medium heat. Add the bread to the eggy mixture, ensuring the bread absorbs enough of the mixture before turning over and soaking well. Add the bread to the pan and fry in the butter, turning the eggy mixture a golden colour. Allow the bread to caramelise well before turning over and cooking other side. If you prefer your French toast more cooked, reduce the heat and turn over, cooking both sides for another 3 minutes a side. Top the still warm French toast with some creme fraiche then some of the plum topping. Finish with a dusting of icing sugar before serving.